Brown Rice by Jacques Pepin

Brown Rice
by Jacques Pépin
from Jacques Pepin Celebrates
(Knopf, 2001)
Makes 6 servings

convert		Ingredients
2 tablespoons		unsalted butter
1 1/2 cups		coarsely chopped onions
2 cloves		garlic, peeled, crushed, and chopped
1/2 cup		dark raisins
1 1/2 cups		short-grain brown rice
3 1/2 cups		chicken stock
1/2 teaspoon		salt

Method

1. While the meat is cooking, heat the butter in a sturdy saucepan until hot, then mix in the onions and garlic, and sauté for 2 minutes.

2. Add the raisins and the rice, and stir well to coat the rice with the butter. Pour in the chicken stock and the salt, and bring to a boil, stirring occasionally, so the rice doesn't scorch. As soon as it is boiling, reduce the heat to very low, Cover, and cook for 45 minutes. The rice should be tender, but the grains should have some firmness.

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